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The Food of Australia: Contemporary Recipes from Australia" Leading Chefs (Food of Series)

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The Food of Australia: Contemporary Recipes from Australia" Leading Chefs (Food of Series) (Paperback)

by Stephanie Alexander (Editor)

5.0 out of 5 stars See all reviews (1 customer review)

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Editorial Reviews

Product Description
This book blends the flavors and styles of nearby Asia, Europe and the Middle East with superb local ingredients, including native Australian food previously unknown in most kitchens.

Product Details

Paperback: 144 pages
Publisher: Tuttle Publishing (June 1996)
Language: English
ISBN-10: 9625930248
ISBN-13: 978-9625930244
Product Dimensions: 8.8 x 7.8 x 0.4 inches
Shipping Weight: 1.2 pounds

Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)

Amazon.com Sales Rank: #1,425,052 in Books (See Bestsellers in Books)

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Citations (learn more)

2 books cite this book:

The Recipe Writer's Handbook, Revised and Updated by Barbara Gibbs Ostmann on page 26
The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer in Back Matter

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	54% buy the item featured on this page: The Food of Australia: Contemporary Recipes from Australia" Leading Chefs (Food of Series) 5.0 out of 5 stars (1)
	46% buy The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen 4.9 out of 5 stars (17) $63.00

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5.0 out of 5 stars (1 customer review)

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4 of 6 people found the following review helpful:

5.0 out of 5 stars Who said that Australia does not have its own cuisine?, January 12, 1999

By A Customer

I would highly recommend this book to anybody who likes original and imaginative food. The recipes come from Australia's leading chefs many of whom are world famous. Cheong Liew (his recipes in the book include Four Dances of the Sea; and Veal Cutlets with Shrimps and Green Tea)is perhaps best known for inventing much of Australia's fusion cuisine. His restaurant, The Grange at the Adelaide Hilton certainly bears his name as much as the restaurant name itself. Just reading the recipes in itself is a temptation to visit Adelaide and make a booking at The Grange.

Easy to follow instructions and wonderful color photographs of the dishes certainly make this one of the better cookbooks. For the adventurous cook, try substituting ingredients, if it is not available in your hometown.

If you are intrigued by the name of the dish, Four Dances of the Sea, I'd recommend taking a look at the book.

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